Preparation

Make a fire until you get the embers. Wash the potatoes, place them in the hearth and cover with embers. Leave them on the fire until they are baked; it is checked from time to time. When baked, remove from the heat, wipe the ashes, place in a bowl and cover with a towel (towel) until cool. It is eaten with garlic sauce (2-3 cloves of garlic are ground and rubbed with salt over which water is added). It is a food that was eaten during the field work or when the traditional brandy was ditilled, where it was baked at the copper still hearth. Also at the field work, young corn cobs were eaten, fried directly on the embers.